Usage and dosage of edible gelatin

Edible gelatin is a food thickener and is a fat-free and cholesterol-free collagen hydrolysate. Edible gelatin has many functions, such as not making people fat, and it will not affect the physique, and it will also help digestion in the stomach after eating. When we use edible gelatin, it is important to grasp the degree of goodness to avoid adverse effects. So, what is the usage and dosage of edible gelatin?

Usage and dosage of edible gelatin

Edible gelatin can be used in meat jelly, food additives, canned food, candy, sorbet, ham sausage, skin jelly, soda suspension, detection agent, lake agent, ice cream and other food industries, etc., the implementation of national standards GB678394.

Application of edible gelatin in confectionery

It is reported that more than 60% of the world's gelatin is used in the food and confectionery industry. In confectionery production, gelatin is used in the production of toffee. Protein candy, marshmallows, fruit juice gummies, crystal flower gummies, gummies and other gummies. Gelatin has the function of absorbing water and supporting the skeleton, and after the gelatin particles are dissolved in water, they can attract and intertwine each other to form a network structure of layers of layers, and condense with the drop of temperature, so that the sugar and water are completely filled in the gel void, so that the soft candy can maintain a stable form, and it will not be deformed even if it bears a large load. Gelatin can control the sugar crystals to become smaller, and prevent the relative separation of oil and water in the syrup, as an emulsifier, binder is used in candy manufacturing, can reduce brittleness*, is conducive to molding, easy to cut, thereby preventing the breakage of various types of candy, improve the yield rate.

The general dosage of gelatin in candy is 5%~10%. The best effect is when the amount of gelatin in Jinghua gummies is 6%, the amount of gelatin in gummies is 6.17%, 0.16%~3% or more in nougat, the dosage is 1.15%~9% in the concentrated syrup of candy mucus, and the ingredients of sugar-flavored lozenges or jujube candies are required to contain 2%~7% gelatin.

In the production of candy, the use of gelatin is more elastic, tough, and transparent than starch and agar, especially in the production of gummies and toffees with sufficient elasticity and full form, and high-quality gelatin with high gel strength is required.

The main points of making edible gelatin gummies and their recipes

The fibrillary protein of gelatin is easily destroyed by acids and alkalis until it loses its fiber characteristics and changes the energy of gelatin. The change of gelatin by acid-base action is mediated by water, which can turn gelatin into peptone and amino acids, so it is necessary to pay attention to the influence of the presence of acid in the gummy material on the gelatin gelatin.

When choosing gelatin, we should pay attention to the gel strength, high-quality gelatin 1% concentration below 1% will also gel, when the concentration is 4% ~ 5%, the gel strength per square centimeter bears about 500g load, gelatin production to viscosity to control the quality of gelatin, high water absorption, viscosity is large, so the strength of the selected gelatin should meet the applicable standards for production.

The issues to be paid attention to in the formulation of gelatin gummies are the amount of gelatin and the selection of anti-crystallization substances.